Paulette Vickery's Recipes

Shaker Scalloped Cabbage


1 each head cabbage, small
6 tablespoon butter, divided
2 tablespoon flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
6 each slices bacon, crumbled
1 cup fresh bread crumbs, diced

In a heavy sauce pan, melt 2 tablespoons butter over low heat. Using wire wisk, blend in flour, salt, and pepper. Stir constantly until smooth and bubbly. Add milk, and bring to a boil for 1 minute, stirring constantly. . Remove from heat, and set aside for later use. Core cabbage, and cut into 1/2 to 3/4 inch wedges. Cook cabbage quickly, until barely tender. Drain well. Place in 2 quart buttered casserole dish. Pour cream sauce over casserole, and top with crumbled bacon. Melt 4 tablespoons butter in sauce pan, and add bread crumbs. Stir until crumbs are lightly toasted and butter is absorbed. Sprinkle over bacon. Bake at 350 degrees, 20 minutes, or until lightly browned. This recipe can be used with left over cooked cabbage.

Yield: 8 servings

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